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Browse normalized, publication-ready research with direct links to its evidence and source.
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Readable research linked to original sources
Browse normalized, publication-ready research with direct links to its evidence and source.
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Readable research linked to original sources
Browse normalized, publication-ready research with direct links to its evidence and source.
88 articles
Newest firstThis study reports the effect of pH (2, 7, 10) and heat treatment (80 °C for 30 min) on the oil-water (o/w) interfacial behavior of hemp seed protein isolate (HPI) aqueous dispersions. The physicochemical, interfacial adsorption, rheology, and emulsifying properties of protein dispersions were evaluated. HPI dispersions at pH 10 exhibited the highest water solubility (60%), the greatest net charge (-27 mV), and th…
Open article record in new tab ↗As a traditional Chinese herbal medicine, Cannabis sativa holds broad prospects for application in the development of functional foods, pharmaceutical formulations, dietary supplements, and cosmetic products. However, the bioactivity of polysaccharides in C. sativa has been largely overlooked. In this study, crude C. sativa leaf polysaccharide (CSLP) was extracted using the hot-water extraction and ethanol-precipi…
Open article record in new tab ↗Hemp sprouts are emerging as a potential functional food, although their phytochemical composition remains poorly characterized. The study investigated the effect of genotype on growth, phytochemical accumulation, and antioxidant activity in four-day-old sprouts from eight hemp genotypes: Carmagnola Selezionata (CS), Fibrante, Carmaleonte, Codimono, Futura 75, USO 31, Felsinea, and Santhica 27. An integrated appro…
Open article record in new tab ↗Intensive livestock and aquaculture systems require high-quality feeds with the correct nutritional composition. The decrease in wild fish proteins has led to demands within the feed supply chain for new alternatives to fulfil the growing demand for protein. In this context, edible insects like the yellow mealworm (Tenebrio molitor) have the greatest potential to become a valid alternative source of proteins. This…
Open article record in new tab ↗Cultured meat (CM) is a promising alternative to conventional livestock production. However, its scalability is limited by the reliance on fetal bovine serum (FBS) in cell culture media (CCM). This study investigated protein hydrolysates derived from hemp flowers (HFs), hempseeds (HSs), hempseed protein (HP), shrimp (SH), and blue crab (BC) co-products as sustainable CCM supplements. Hydrolysates were produced by…
Kombucha is a well-known fermented drink that gained interest due to its gut health benefits. However, it has a harsh taste of acetic acid and is hard to consume. Thai Cannabis leaves (Cannabis sativa sp. Hang Kra Rog Phu phan ST1) contain high protein and phytochemicals which can improve the growth of lactic acid bacteria (LAB) and enhance the organoleptic quality of the Kombucha. This study revealed the effect o…
Open article record in new tab ↗The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making it suitable for nutritional fortification. This study investigated the impact of HF a…
Human milk is the primary source of infant nutrition, although breastfeeding rates are declining today, and human milk is often replaced by animal milk-based infant formula. Infant formula is intended to replicate the composition of human milk, albeit significant differences remain in the physiological responses to breastfeeding and formula feeding in offspring. More research is needed on the composition of human…
Open article record in new tab ↗Hemp is a multiuse crop used for fiber, food, and medicinal purposes. The seed of hemp has attracted great attention as a good plant protein resource with remarkable nutritional and biological properties. However, the application of hemp seed protein (HSP) is limited due to its unsatisfactory functional properties. Physical, chemical, and biological technologies have been explored to modify the structure of HSP an…
Open article record in new tab ↗Hemp seed flour (Cannabis sativa) is a non-traditional matrix alternative to wheat for baked goods production. The aim of this study was to investigate the microbiota of two liquid sourdoughs (SLs) based on hemp or a wheat-hemp mixture, before and after spontaneous or piloted fermentation (Lactiplantibacillus plantarum ITM21B or Weissella cibaria C43-11 used as starters). Culture-dependent and -independent (high-t…
Consumers are increasingly attracted to innovative, gourmand, and sustainable food products. This has led to a growing interest in flavored olive oils through co-milling processing. This study explores the production and characterization of flavored olive oils obtained by co-milling olives with orange pomace, black pepper, and hemp seeds, aiming to enhance their sensory and compositional properties while promoting…
Open article record in new tab ↗This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, tot…
Open article record in new tab ↗This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from Cannabis sativa L. cv. 'Henola'. The effects of dehulling and storage (1, 3, and 6 months) on dehulled (DHC) and hulled (HHC) hemp cake were systematically assessed. DHC exhibited significantly higher crude protein (up to 42.2%) an…
This study investigated the potential of hempseed protein isolate (HPI) as a protein fortifier and wheat flour substitute in vegan muffins. HPI was incorporated at 0% (CON), 10% (HP10), 20% (HP20), and 30% (HP30) substitution levels, and muffins were evaluated for physicochemical, functional, and sensory properties. Protein content significantly increased from 9.61% (CON) to 19.40% (HP30), while baking loss decrea…
Open article record in new tab ↗Off-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effectively reduce undesirable volatiles in eight plant proteins. A sequential fermentation process was developed using Lactobacillus plantarum in Stage 1 and a traditional yogurt culture, Streptococcus thermophilus, Lactobacillus delbrueckii…
Open article record in new tab ↗Lower respiratory infections predominantly affect children under five and the elderly, with influenza viruses and respiratory syncytial viruses (including SARS-CoV-2) being the most common pathogens. The COVID-19 pandemic has posed significant global public health challenges. While vaccination remains crucial, its efficacy is limited, highlighting the need for complementary approaches to mitigate immune hyperactiv…
Open article record in new tab ↗Food industries produce large amounts of by-products, valuable sources of bioactive compounds that can enhance gluten-free foods. This study evaluated the effect of hemp cake meal (HC) addition on the antioxidant, nutritional, technological, and sensorial properties of gluten-free sourdough breads. Rice flour, HC, and breads with increasing HC levels (0-30%) were analysed for ash, protein, lipids, soluble and inso…
Waste from the fat-processing industry represents a challenging stream due to its physicochemical properties and environmental impact. Valorization through recovery and reuse offers ecological, economic, and social benefits. This study focused on mushy lipid residues generated during cold pressing of oilseeds (sunflower, flax, blue poppy, hemp, black cumin, and walnut) and evaluated their potential for lactone bio…
Open article record in new tab ↗This research investigates the incorporation of hemp seed cake (HSC), a nutrient-rich by-product of hemp oil extraction, into traditional pretzel formulations as a sustainable approach to functional dry pretzels development. Wheat flour was substituted with 5-40% HSC, and the resulting products were examined for proximate composition, bioactive profile, and sensory perception. Substitution with hemp seed cake sign…
Open article record in new tab ↗This study evaluates fermented raw-dried pork snacks enriched with plant-based functional ingredients-lion's mane (Hericium erinaceus), rosemary essential oil (Rosmarinus officinalis), rosehip (Rosa canina), sea buckthorn (Hippophae rhamnoides), and a hemp-derived CBD oil (Cannabis sativa)-produced from pork, with addition of cow sour whey and salt. We use "human grade" descriptively (compliance with human-food hy…